摘要
研究咖啡酸对胭脂萝卜红色素辅色作用及其稳定性的影响。结果表明:在酸性条件下添加咖啡酸可使色素溶液的最大吸收波长(λmax)蓝移(从530nm到518nm),溶液在λmax处的吸光度显著提高。但咖啡酸的最佳辅色剂量受溶液pH值影响明显。此外,咖啡酸的添加能明显提高色素溶液在光(自然和紫外)、热以及不同金属离子条件下的稳定性,且随咖啡酸浓度的增加其稳定效果加强。
The effect of coffeic acid on co-pigmentation effect and stability of kermes radish red pigment was studied in this paper.The results showed that the addition of coffee acid could result in the blue shift（from 530 to 518 nm） of maximum absorption wavelength（λmax） in pigment solution.The absorbance at λmax exhibited a remarkable improvement.However,the optimal co-pigmentation dosage was affected significantly by pH.In addition,the stability of pigment solution was increased significantly when exposed to light（natural light and UV light）,heat,or different metal ions due to the addition of coffeic acid in a dosage-dependent manner.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第7期61-64,共4页
Food Science
关键词
咖啡酸
胭脂萝卜红色素
稳定性
辅色作用
coffee acid
red radish pigment
stability
complementation effect
